Lunch at Thompson’s, Newport, Isle of Wight

R Thompson

 

Lunch at Thompsons Restaurant

11 Town Lane, Newport,

Isle of Wight PO30 1JU

22nd May 2019

Over the sea to....................

Newport, Isle of Wight!

On a calm and sunny day in May the Solent Bailliage ventured to the Isle of Wight for another fine meal at the restaurant of chef proprietor Robert Thompson.  The hovercraft from Southsea whisked 29 members and guests from Southsea to Ryde where the waiting double decker coach led to a rush for the top deck – a mistake as the heating seemed to be in the “On” position for much of the short journey and as we all know heat rises.

It perhaps made the first glass of Prosecco Frizzante Bernardi all the more welcome enjoyed with some unusual canapes served on fried crackers – squid, sea bass and some goats cheese and beetroot plus some cheese gourgeres.

4 tables were arranged across 2 rooms and the “lucky dip” seating plan (picking a table and seat number out of a bag on the coach) seemed to work well whilst causing wry amusement.  An amuse bouche of chilled cauliflower fume was very tasty.

The asparagus starter was very unusually presented – as though in aspic – and accompanied by a soy marinated egg and ginger mayonnaise.   The Mad Tokaj dry Furmint wine from Hungary was great.
Poche-grilled chicken followed with vinaigrette, accompanied by a delightful Ottavio Rube from Piedmont.
The dessert of “melt in your mouth” pannacotta hit all the right notes for this writer and the sharp blackcurrant sorbet cut right through as it should. A dessert wine of Moscato Passito was enjoyed.  The petit fours were a triumph of ingenuity and creativity replicating some traditional sweets set off in old sweet boxes.

The group thanked the staff with a rousing Sante and the meal had been preceded by retiring member Paddy Dawson saying Grace with a partial reminder of Chaine Rules by Bailli Andrew Crawford.  The day was completed by the return trip (heating now turned off!) and the reclaiming of one mislaid camera left on the outbound “flight”.  A fun and enjoyable day with some great food and company.

Andrew Crawford

Menu

Amuse Bouche

Local cheddar cheese gougeres

 

Cuttlefish ink cracker

cured stone bass, lemon & sea herbs

Crispy fried squid

with dill mayonnaise

Beetroot cracker

green barn goats cheese, apple & truffle

Prosecco Vino Frizzante (Organic) Bernardi - Veneto, Italy

To Start

Local asparagus

Soy marinated egg, toasted sesame & ginger mayonnaise

Kardos - Dry Furmint - Mad Tokaj, Hungary 2017

Main

Herb Fed chicken - poche-grille

Charred red gem lettuce, potato croquette, Caesar garnish, roasted chicken vinaigrette

Ottavio Rube Rosso Dolcetto Valli Unite, Piedmont, Italy 2015

Dessert

Burnt local honey panna cotta

Blackcurrant sorbet, honeycomb & coriander

Moscato Passito, Palazzina, Piemonte, Italy

Coffee & Petit Fours

Members of Solent Bailliage and Guests

Robert Thompson (right) and his brigade

0

1